#1726 - Garlic Mashed Potatoes

(by Shirley McNevich)

5 or 6 red potatoes
1 tsp. salt
2 TBSP Parkay margarine OR butter
1/4 cup milk (if too stiff, add more milk) OR 1/4 cup sour cream + milk
1 tsp. mined garlic (very fine)

Peel and wash potatoes--slice them in half. In a saucepan add the potatoes, enough water to cover them, and the salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, either add 1/4 cup milk OR 1/4 cup sour cream. If you opt for the sour cream, add 1 tsp. milk at a time and restir until potatoes are the consistency that you like. Beat them again with the potato masher to make them fluffy. Add minced garlic--stir well. Add salt and pepper if you wish.